Cape Gooseberry EVOO Flognarde
- Preparation: 10min
- Cooking Time: 25-30min
- Serves: 4-6
INGREDIENTS
Dry Ingredients
– 65g Plain Flour
– 1/2 teaspoon Baking Powder
– Pinch of Salt
– 100g Sugar
– 300g ripe Cape Gooseberry (husked)
Wet Ingredients
– 3 large Eggs
– 1 cup full cream Milk
– 1 tablespoon Vanilla Extract
– 2 tablespoons Kirsch
METHOD
Step 1
Preheat oven to 150°C (fan forced). Grease a porcelain quiche dish (23cm diameter) and place it on a baking pan lined with parchment paper.
Step 2
In a stand mixer, whisk together the milk, eggs, sugar, vanilla and EVOO until the sugar is dissolved. Add in the flour, baking powder and pinch of salt.
Step 3
Evenly distribute the cape gooseberries over the greased quiche dish. Pour the batter over the dish.
Step 4
Bake for about 25-30 minutes, until the Flognarde is beautifully puffed and golden. Serve warm with a dusting of icing sugar.
Enjoy!
